Carrot & Toasted Pine Nut Soup

While a soup made predominately of carrots may seem bland, the flavor is truly complex thanks to the blend of seasonings and a tasty topping combination.

In a large stock pot combine broth, carrots, bay leaf and bring to a boil. Reduce and simmer for 15 minutes or until carrots are tender. Meanwhile, sauté onions and garlic in a skillet with the butter until tender. Add mustard and coriander seeds stirring for another minute, then pour in sherry and cook until it evaporates. Scrape mixture into the stock pot.

Remove bay leaf, add pine nuts then puree mixture using an immersion blender or food processor until smooth. Bring soup back to a simmer, seasoning to taste with salt and pepper. To serve, mix together the topping ingredients, ladle soup in bowls then drizzle in some of the topping mixture into each.

Toast pine nuts in a small dry skillet over medium heat, shaking pan often once they start to become fragrant. Once they are golden in color, remove from pan and set aside.

In a large stock pot combine broth, carrots, bay leaf and bring to a boil. Cover, reduce and simmer for 15 minutes or until carrots are tender.

Meanwhile, sauté onions and garlic in a skillet with the butter until tender. Add mustard and coriander seeds stirring for another minute, then pour in sherry and cook until it evaporates. Scrape mixture into the stock pot.

Remove bay leaf, add ⅓ cup pine nuts then puree mixture using an immersion blender or food processor until smooth. Bring soup back to a simmer, seasoning to taste with salt and pepper.

Mix together the topping ingredients, set aside.

To serve, ladle soup in bowls then drizzle in some of the topping mixture and reserved nuts into each.

Notes

-Omit yogurt for dairy free

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About Marla Hingley

My mottos are: "fresh is best," and "you can’t beat homemade". Which is why I love creating new recipes for The Gluten Free Club, and the challenge of making gluten-free dishes that don’t skimp on taste or texture.